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Mixed flour Sourdough bread

Wet dough bread made with white unbleached flour, wholemeal rye flour and wholemeal spelt flour at 82% hydration

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500g Organic Strong Unbleached Wheat White Flour

100g Organic Wholemeal Wheat Flour

100g Organic Wholemeal Spelt Flour

100g Organic Wholemeal Rye Flour

300g Sourdough starter (at 100% hyd)

650ml water

15g salt


In a large bowl, mix the flours and the water (at room temperature) until there´s no dry flour

Autolyse for 2 hours

Add the starter (feed it in the previous 8 hours) and the salt

Mix all together by hand until all the ingredients get evenly dispersed

Using the wand wet mix the dough as if you were scooping it by hand, in order to get it more flexible and to incorporate air (as in a diving arm mixer). Do it for 5-10 minutes and leave it to rest for 30 minutes, covered to avoid excessively drying

Stretch the dough and fold it on to itself in two perpendicular directions. Leave it to rest for 30 minutes. Repeat the process 3x

Form a ball and let the dough bulk-fermenting in the fridge for 8 hours (or overnight)

Get the dough out of the fridge and let it get to room temperature during 1 hour before getting it to the working surface

Divide the dough in 2 parts (2 loafs) and fold each piece twice (perpendicularly)

Pre-shape 2 balls and stretch its outer skin then, let it bench rest for 30 minutes

Shape the dough according to the proofing baskets you´re using (ball or oblong) and proof it for 1 to 2 hours

Score the dough and bake at 250ºC in a dutch oven covered for 20 minutes, then reduce the temperature to 220ºC and bake for 20 more minutes uncovered

Finish the bread outside the dutch oven, baking for 10 minutes more or until golden brown (depends on your personal taste)

Added by: Elm

Tags: Bread Sourdough

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Nice crust

SM 31 July 2017


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